Ajvar (sort of like Hummus and Baba ghanous)
(This is from "djinn"on alt.fan.heinlein)
This is pronounced "Ay-var."

2 lg Eggplants
6 lg Red or green sweet peppers
Salt
Pepper
1 Garlic clove; minced
1 Lemon; juiced
1/2 cup Oil, preferably olive oil
Parsley; minced

Bake eggplants and sweet peppers at 350 F until tender when pierced with a fork. Peel skin from hot vegetables and chop or mince the vegetables. Season to taste with salt and pepper and stir in the garlic and lemon juice.[ I just toss everything in the blender at this point and press 'puree' ] Gradually stir in as much of the oil as the vegetables will absorb. Mix well. I would have use at least two tomatoes with this quantity of the other veggies.

Another variant Ajvar from Ward Griffiths on afh:

I use about equal weight of eggplant, tomato and (sweet or hot, depending whether the batch is to my wife's taste or mine) Hungarian-type peppers (which are actually chiles, but that's a separate discussion) seasoned with a bit of salt and a fair amount of garlic, puree like hell. The salt I season it with is mostly to get the eggplant and tomato to give up some of their moisture before going into the processor, otherwise the stuff is too runny. Flavor can be varied by roasting one or more of the components first.

Works great on hot dogs, hamburgers, bagels, cheese sandwiches, as a replacement for mayo in tuna salad, lots of uses. Oh, and as a coating for the top of a meatloaf where the vulgar would use ketchup.